Indulge in the creamiest chocolate fudge you’ll ever make. With just 5 ingredients and a few minutes in
the microwave, you’ll have rich, smooth, chocolatey fudge that rivals any candy shop.
This easy no-cook chocolate fudge comes together quickly with just a few minutes in the microwave.
The sweetened condensed milk gives it an ultra creamy and smooth texture while the chocolate chips
provide rich decadent chocolate flavor. Perfect for gifting or keeping all to yourself!
Can I use milk chocolate chips instead of semi-sweet?
Yes, you can use milk chocolate chips. The fudge will have a sweeter and milder chocolate flavor-

What kind of butter should I use?
Use an unsalted butter for the best flavor. Salted butters can make the fudge too salty.
Do I have to microwave the fudge? Can I melt it on the stovetop?
You can melt the fudge over a double boiler on the stovetop instead of the microwave if you prefer. Just
be sure to stir it frequently.
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How long does the fudge keep for?
Stored airtight in the refrigerator, the fudge will keep fresh for up to 1 month. tt can also be frozen for up
to 3 months.
What should I line the pan with?
You can line your fudge pan with aluminurn foil or parchment paper. This will allow you to lift out the
finished fudge cleanly.

Can I make this nut-free?
Yes, absolutely! Simply leave out any nuts or nut products and it will be safe for nut allergies.
Can I add flavorings or mix-ins?
Feel free to customize with extracts like peppermint, peanut butter chips, toffee, candies, or nuts_
What kind of pan should I use?
Any square baking pan will work. Standard sizes are 8×8, 9×9, or even 9×13 inches.
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Ingredients
• 510g (180z) Semi-Sweet Chocolate Chips
57g (20z) Unsalted Butter, Cubed
• 1 Teaspoon Vanilla Extract
• 397g (140z) Sweetened Condensed Milk (1 Can)
• 1/4 Teaspoon Salt
Instructions
1 – Add the chocolate chips, butter, and sweetened condensed milk to a microwave-safe bowl.
2 Microwave on power for 30 seconds. Stir well after microwaving.
3. Continue microwaving in 30 second bursts cn power, stirring very well after each burst, until the
chocolate and butter are just melted when stirred, about 1-2 minutes total.
4- Once melted, add the vanilla and salt. Stir until fully incorporated.
5 At this point the fudge will still look chunky and unappetizing. Continue microwaving on power in
30 second bursts, stirring very thoroughly after each burst, until the fudge is smooth, shiny, and has a
pudding-like texture, about 1 minute longer.

6. Pour the fudge into a foil-lined 8×8 inch pan and smooth the top with a spatula.
7. Chill the fudge completely in the refrigerator until set, about 2 hours.
8. Remove the fudge from the pan by lifting out the foil, then cut into small squares with a warm knife
for clean cuts. Enjoy!
Tips:
Use good quality semi-sweet chocolate chips for the best flavor. Go for brands like Guittard or
Ghirardelli-
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• Stir the fudge very well at each stage. This prevents scorching and yields a smootn velvety texture.
Chilling the fudge after makes it easier to cut cleanly. Run your knife under hot water and wipe dry
between each cut
• Customize your fudge with mix-ins! Try peanut butter chips, toffee bits, crushed candy canes, or
chopped nuts-

• Make it dairrfree by swapping the butter for coconut oil.
Gift squares of fudge stacked in cute jars or boxes for perfect edible holiday $fts!